Name: Spicy Indian Lamb Sausages
Ingredients: 2 lb Lean, fat-trimmed ground lamb, from leg or shoulder; 2 ts Salt or smoke-seasoned salt; 1 Level tablespoon ground cumin; 1 ts Curry powder, or to taste; 1 Onion, finely minced, or 2 tablespoons dried onion flakes plus 1/4 cup water; 2 tb Minced fresh parsley or 1 teaspoon flakes; 2 Eggs, lightly beaten

How do you win a battle? You read the enemy’s book. Familiarity with his tactics, knowledge of his ways, is essential in waging a successful war. It’s true in military warfare. It’s true in spiritual warfare as well. Patton gained an immeasurable advantage by learning in advance of being attacked where, in all likelihood, Rommel would concentrate his strike. He studied Rommel’s personality, his strategy in previous battles, his philosophy of tank warfare, all with a view to anticipating and countering every conceivable move. Satan doesn’t have a book. But he’s in ours.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Indian		1	Servings

INGREDIENTS

2	lb	Lean, fat-trimmed ground lamb, from leg or shoulder
2	ts	Salt or smoke-seasoned salt
1		Level tablespoon ground cumin
1	ts	Curry powder, or to taste
1		Onion, finely minced, or 2 tablespoons dried onion flakes plus 1/4 cup water
2	tb	Minced fresh parsley or 1 teaspoon flakes
2		Eggs, lightly beaten

INSTRUCTIONS

Follow recipe directions above. Sixteen patties, under 90 calories each
Have the trimmed of fat and ground, or grind it yourself. Combine with
remaining ingredients and mix lightly. Gently shape into 16 patties. Wrap
and freeze, if desire. Broil or barbeque for 2 minutes on each side (3
minutes, if frozen). Posted to Digest eat-lf.v097.n172 by The International
Slim Gourmet Cookbook, by Barbara Gibbons on Jul 8, 1997

A Message from our Provider:

“Compassion is difficult to give away because it keeps coming back.”